Description
These Vegan Pan-Fried Buns feature a fluffy homemade dough filled with a savory mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. The buns are lightly pan-fried to achieve a golden, crispy exterior while maintaining a tender, flavorful filling inside. A perfect plant-based snack or appetizer that’s both satisfying and healthy.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
Filling
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- 3.5 oz uncooked vermicelli noodles (100 g)
- 1 cup finely shredded or grated carrot (150 g)
- 1/2 cup chopped scallions or chives (25 g)
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
For Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center and pour in the warm soy milk along with the toasted sesame oil or neutral oil. Mix thoroughly to form a smooth dough.
- Let the dough rise: Shape the dough into a ball, cover it with a damp towel, and let it rise in a warm place for at least 2 hours or until it doubles in size.
- Soak the vermicelli noodles: Place the vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop the softened noodles into small pieces for easier incorporation into the filling.
- Cook the filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrot, and chopped scallions. Sauté for 4-5 minutes until the vegetables are tender. Stir in the cooked vermicelli noodles, soy sauce, salt to taste, toasted sesame oil, and roasted sesame seeds. Cook for an additional 2-3 minutes, then drain any excess liquid before removing the filling from heat.
- Shape the buns: Punch down the risen dough and divide it into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out each one into circular wrappers about 3-5 inches in diameter.
- Fill and seal the buns: Place 2-3 tablespoons of the prepared filling in the center of each wrapper. Pinch and twist the edges to seal the filling inside, forming a bun shape. Lightly press down the top of each bun to flatten slightly. Cover the buns with a towel to prevent them from drying out.
- Pan-fry the buns: Heat a pan over medium heat and add 1 tablespoon of oil for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottom becomes golden brown and crisp. Flip the buns carefully and cook the other side until it is golden brown as well.
Notes
- Ensure the soy milk is warm but not hot to activate the yeast effectively without killing it.
- You can substitute the soy milk with any other non-dairy milk such as almond or oat milk for different flavor profiles.
- Adjust the salt in the filling to your taste, remembering that soy sauce adds saltiness.
- Use a non-stick pan or a well-seasoned skillet to prevent sticking during pan-frying.
- If the dough is sticky, lightly flour your hands and the rolling surface to make shaping easier.
- For a crisper bottom, cover the pan with a lid briefly after placing the buns seam-side down to help cook the insides through.
- These buns are best served warm and can be paired with soy sauce or chili sauce for dipping.
